Couscous

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Couscous is a useful (and delicious!) no-cook starch side that’s traditionally served with some sort of stew. A staple throughout North Africa, the classic starch of choice for Moroccan dishes like tagine, just pour over hot liquid, leave to soak for 10 minutes, then fluff!

What exactly is couscous??

Many people think couscous is a grain, but actually they are teeny tiny balls made of semolina flour so it’s actually more of a pasta.

And the beauty of the teeny size of these balls is that they are so small, they don’t need to be cooked. You literally just pour over hot liquid, leave it covered for 10 minutes, then voila! “Cooked” and ready to serve!

What you need for couscous

Here’s what you need to make the couscous.

Couscous;
Chicken or vegetable stock – tastier than using just water for soaking;
Oil (or butter) helps the grains separate easier, as well as adding flavour; and
Lemon – for a little spritz of fresh to perk it up, especially great when serving with flavour loaded Middle Easter food.

Couscous Flavourings

For an extra little touch, add a sprinkle of fresh herbs (parsley and mint or coriander/cilantro is a classic combination) or fruit and nuts.

But me, I just can’t help myself. I do it all – the fresh herbs, the dried fruit and the nuts!

Serve with all things Middle Eastern, but especially stewy things like tagine. It’s made for soaking with flavourful broths!

Overhead photo of Vegetable Tagine served over couscous — Vegetable Tagine served with fruit and nut couscous.

No video for this one. You don’t need it – it’s dead easy! – Nagi x

A traditional side dish of North African, commonly known as a Moroccan staple served with stewy things like Tagine. But essentially, I just use it like rice – serve it with anything!

A light sprinkle of fresh herbs adds welcome colour, or fruit and nuts to add interest. Me, I do both! Exceptional served with Vegetable Tagine.

Makes 5 cups (fluffed)

Course Side Dish

Cuisine Middle Eastern, Moroccan

Keyword couscous

Prep Time 3 minutes

Cook Time 10 minutes

Servings people

Calories 253cal

Author Nagi

Ingredients

2 cups couscous
2 cups chicken or vegetable stock , low sodium
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp salt

Herb option:

2 tbsp coriander/cilantro , finely chopped
2 tbsp parsley , finely chopped

Fruit and nuts:

1/3 cup dried apricots , chopped
1/3 cup currants or sultanas
2 tbsp slivered almonds , toasted

Cups – Metric

Instructions

Heat chicken stock until boiling using whatever method you choose (stove, 3 – 4 minutes in microwave on high).
Pour over couscous in a heatproof bowl. Shake to level the couscous, cover with plate (or cling wrap).
Leave for 10 minutes, then fluff with fork. Stir through olive oil, lemon juice and salt.
Stir through either herbs or fruit & nuts. Or as I do, use it all! Keep warm until ready to use. Ideal served with Tagine, or anything Middle Eastern.

Notes

1. The ratio of liquid to couscous differs from brand to brand. But for most, 1:1 is the standard. If your packet says otherwise, follow the packet. If the packet doesn’t say, then use 1:1 and if it’s too firm for your taste, add more and soak again!

2. Nutrition per serving (145g / 5 oz per serve), for herbed couscous.

Nutrition

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